Chicken In Tarragon Cream Sauce, White And Wild Rice

By á-170456

Ingredients

• 1 package white and wild rice - (5 to 7 oz) cooked to package
• directions - either chicken or herb
• flavors are fine
• 2 tablespoons extra virgin olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• 4 pieces boneless skinless chicken breast - (8 oz ea)
• 1/4 cup balsamic vinegar
• 1/4 cup water
• 1 tablespoon tomato paste
• 1 tablespoon chopped fresh tarragon leaves plus
• extra for garnish
• 1/2 cup heavy cream or half-and-half (or 1/3 cup sour cream)
• 1/4 cup chopped walnuts - (a 2-oz package) toasted
• 2 tablespoons chopped parsley leaves
• Edible flowers for garnish (available in produce section with herbs)

Preparation

Step 1

Cook rice according to package directions.

Preheat extra-virgin olive oil in a skillet over medium-high heat. Season the chicken with salt and pepper. Brown and cook chicken, 5 minutes on each side. Remove chicken to a plate and cover. Reduce heat a bit. Add vinegar and water, scrape up pan drippings. Stir in tomato paste, cream, half-and-half or sour cream and tarragon. Remove from heat.

Toss nuts and parsley with cooked rice. Slice chicken on an angle and arrange on a bed of rice. Top with sauce and serve. Garnish plate with edible flowers and tarragon.

This recipe yields 4 servings.